The Marche, a region in the plural like the many gastronomic delicacies of the Marche tradition that, handed down for generations from mother to daughter, have come down to us.

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Gastronomia delle Marche

Once upon a time there was the "vergara"... The Marche cuisine has remained deeply rooted in a historically rural civilization, where the leading lady was the "vergara", the housewife in the kitchen. His frank and robust dishes knew how to use everything that was available, creating delights that we can still enjoy in the Marche region. Antica Gastronomia reflects the values of a welcoming and generous territory, which come together creating unique flavors, in the art of cooking.

From our menu of rural gastronomy, from the old dear recipe book of the “vergara”, the traditional first courses such as Vincisgrassi, to then move on to sauces and sauces starting from the classic meat sauce to the most sought after sauces. If you are looking for a tasty idea for the appetizer or aperitif, the excellent rustic savory pies and snacks ranging from the classic cheese cake to the stronger taste of Sgrisciolata. For the second courses, the Gastronomy of the Marche offers meat, fish and vegetable dishes for all tastes. For side dishes there is a wide choice of: grilled and au gratin vegetables, legumes and boiled and sautéed vegetables. Moving on to fried foods you can not miss the classic Olive Ascolane and cremini and, of course, potatoes. There is also a wide choice for unique dishes including rice tomatoes, parmigiana and “valdostane”. You can also find the classic Russian salad in the version even without tuna. And last but not least desserts, the great classics of the “vergara”. In addition, the Gastronomy of the Marche offers a selection of flours harvested from our wheat once a year, only when it has naturally reached full maturity, taking only what the earth can give us.

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	Vegetable side dishes Gratin bell peppers with meat Stuffed with meat and breadcrumbs are a side dish or a second course, tasty. Excellent consumed hot or cold. See details
	Vegetable side dishes Gratin eggplant Excellent in combinations of roasted meat and fish or alone, they can be eaten both hot and cold See details
	Vegetable side dishes Gratin onions Excellent in the abinamenti of roasted meat and fish or alone, they can be eaten both hot and cold. See details
	Vegetable side dishes Gratin Ortolana Potatoes, tomatoes, zucchini, eggplants and peppers, can be eaten both hot and cold See details
	Vegetable side dishes Gratin peppers Excellent in combinations of roasted meat and fish or alone. They can be consumed both hot and cold. See details
	Fish Gratin surimi skewers Excellent second course or even as an aperitif . You can enjoy it cold or hot. See details
	Vegetable side dishes Gratin tomatoes Excellent in combinations of roasted meat and fish or alone. They can be consumed both hot and cold. See details
	Vegetable side dishes Gratin zucchini A great classic of Italian cuisine prepared with fresh zucchini a simple and appetizing side dish. See details
	Vegetable side dishes Gratin zucchini with meat Stuffed zucchini are a rich and appetizing second course, a great classic of Italian cuisine. See details